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Chicken and Parma Ham Saltimbocca

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“Crisp, juicy and succulent, these shicken breasts are stuffed with ricotta, garlic and herbs and wrapped in smokey flavoured parma ham. For a nice accompaniment, serve with steamed carrot and courgette julienne, or ribbons.”

Ingredients Nutrition


  1. Preheat the oven to 22o degrees celcius. To make the stuffing, mix the ricotta, garlic and herbs together in a bowl. Season with salt and pepper to taste.
  2. Cut a deep slit along one side of the chicken breast to make a pocket. Divide the ricotta stuffing into 4 equal portions, spoon into the pockets and bring the edges together to enclose the filling.
  3. Wrao a slice of parma ham around each chicken breadt, folding the ends underneath to seal in the filling. Carefully place the wrapped chicken breasts on a baking tray lined with baking paper.
  4. Bake in the hot oven for 20 minutes, or until the chicken is cooked through. Serve immediately, garnish with sage or parsley.

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